Cranberry Bean Pasta Fagioli Recipe

Name: Cranberry Bean Pasta Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 5 cloves garlic, smashed; 1 small onion, roughly chopped; 1/4 teaspoon red pepper flakes, or more to taste; 1 teaspoon finely chopped fresh rosemary; 1 2-ounce piece pancetta (optional); 5 canned whole San Marzano tomatoes, crushed by hand; Kosher salt; 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight); 2 bay leaves; 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping; 2 cups small pasta, such as shells or ditalini; 1 bunch kale, stems and ribs discarded, leaves chopped; 1/4 cup roughly chopped fresh parsley; Freshly ground pepper

Servings: persons

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 canned whole San Marzano tomatoes, crushed by hand
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

1
Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
2
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
3
Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan

1204

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, plus more for drizzling, 5 cloves garlic, smashed, 1 small onion, roughly chopped, 1/4 teaspoon red pepper flakes, or more to taste, and more.

Yes, Cranberry Bean Pasta Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Bean Pasta Fagioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions